Ambotik prawns is one of my favourite Goan dishes. A few years ago, I spent a week experimenting with Goan cuisine, which is when I developed this recipe. Coming from Kerala, I have always been familiar with prawn farming and the versatility of prawns. I also consulted my Goan friends to perfect this recipe and it has ended up becoming one of my absolute favourites!
How to prepare Ambotik Prawns in 4 steps?
- Wash and marinate prawns. Shallow fry and keep it aside.
- Roast and grind spices along with coconut and lime juice.
- Prepare curry base by sauteeing onions and tomatoes with ground paste.
- Add chicken stock, fried prawns and coconut milk. Simmer, garnish with coriander leaves and serve warm.
What to serve with?
Pairs well with rice and roti for a satisying meal.
Check out other prawn dishes here!
Ambotik Prawns – Fiery Goan Curry
Ingredients
For Marinade
For Roast and Grind
For Grind
For Curry Base
For Garnish
Instructions
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Wash and pat dry cleaned and deveined prawns. Marinate with salt, turmeric, chilli powder and coconut oil for 20 minutes.
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Meanwhile, roast the spices listed and grind along with freshly grated coconut and lime juice to a fine paste. Add little water if needed. Keep aside.
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Heat a heavy bottom wide pan or skillet on high flame. Add 3 tbsp of coconut oil. Fry marinated prawns, stirring continuously. Fry until water has evaporated and prawns are lightly fried. Keep aside.
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To the same pan, add onions and sautee until it is brown. Add chopped tomatoes and tomato paste, saute until oil starts to leave the sides.
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Add ground paste. Cook for a few minutes. Deglaze the pan 2-3 times with 1 and 1/2cups of chicken stock. At this point, the curry base should be thick, well cooked and oil leaving the sides. Adjust salt. This stage takes time. Don't skip. This gives flavour to the dish.
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Add fried prawns, cook again on high flame until prawns has absorbed all the flavours. Add 1/2 cup of chicken stock and simmer for a few minutes.
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Add 1/2 cup of coconut milk, simmer for a few minutes. Garnish with coriander leaves. Rest for 10 minutes. Serve warm.
Note
Prawns - I prefer to use fresh water prawns for its soft texture and flavour.
Prep ahead - The curry base can be prepared ahead and stored in the fridge upto a week. Bring it to room temperature. Heat it up, add chicken stock, fried prawns and coconut milk and simmer. Garnish and serve warm.
Refrigerating - The fully prepared dish can be refrigerated upto 4 days in the fridge. Warm it up on low flame, add hot water if needed. Garnish with coriander leaves before serving.
Coconut milk - You can use coconut milk powder for this recipe. Add 1/2 cup of water to 2 tbsp of milk powder, stir and use. If using fresh coconut milk, make sure it's not thick coconut milk. Do not cook for long after adding coconut milk and do not add more coconut milk than mentioned in the recipe.
